[Healthy] Red Velvet Cupcakes

One of my absolute FAVORITE blog is Undressed Skeleton on Tumblr. It’s run by Taralynn McNitt and she is absolutely fabulous. I’ve been following her blog for sometime now and it’s beyond wonderful. She’s a cupcake addict like myself, but everything does she put a healthy twist to it…I just like to eat it as it! However, I made these and they are so good. Head over to the recipe or check it out below:

Ingredients:
  • 2 Cups Whole Grain Flour
  • 3 Tbsp Cocoa Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Cup Plain Fat Free Chobani
  • 1/4 Cup Unsweetened Applesauce
  • 1/4 Cup Unsalted Butter
  • 1/2 Cup Unsweetened Almond Milk
  • 2 Tsp Vanilla Extract
  • 1 Tsp Baking Powder
  • 1 Cup Baking Stevia
  • 3 Large Egg Whites
  • 1 Tbsp Red Food Coloring
Frosting:
  • 1 Cup Fat Free Cream Cheese
  • 1 Packet Sugar Free White Chocolate Pudding Mix
  • 3 Tbsp Whole Grain Flour
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Baking Stevia
  • 1 Cup Sugar Free Cool Whip

Directions:

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl combine flour, cocoa powder, baking soda and baking powder and set aside.
  3. In a electric mixer combine Stevia, Chobani, applesauce, butter, almond milk, vanilla, egg whites, and food coloring.
  4. Slowing mix in the dry ingredients.
  5. Fill each cupcake liner up with 1/3 cup of batter.
  6. Bake 20 – 25 minutes.
Frosting Directions:
  1. In an electric mixer combine cream cheese, vanilla pudding mix and flour on high
  2. Turn the mixer to medium speed and add in Stevia, and cool whip until fluffy.
  3. Cover and cool in fridge for 30 minutes before adding to cupcakes
  4. Add 1/3 cup frosting to each cupcake.

Enjoy! xo

Pumpkin Pie Cupcakes

In honor of Thanksgiving fastly approaching, why not make a delicious pumpkin pie cupcake for all your holiday parties. This recipe comes from Une-Deux Senses. Head on over to her site and check out the recipe or you can see the recipe below:

Pumpkin Pie Cupcakes

Yields: 15 cupcakes
Inspired by this; adapted from here and here.
For the cupcakes:
  • 1 3/4 cups cake flour
  • 1 cups sugar
  • 1/2 tbsn. baking powder
  • 1/4 tsp. salt
  • 1/2 cup or 1 stick unsalted butter, diced, at room temperature
  • 1/2 cup milk, divided
  • 2 large eggs
  • 1 large egg white
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
For the graham cracker crust:
  • 3/4 cup graham cracker crumbs
  • 2 tbsn. light brown sugar
  • 3 tbsn. unsalted butter, melted
For the pumpkin pie frosting:
  • 2 large eggs, beaten
  • 1 can (16 oz.) pureed pumpkin
  • 2 tbsn. molasses
  • 3/4 cup brown sugar, packed
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 tbsn. flour
  • 1 can (12 oz.) evaporated milk
Directions:
  • The “frosting” should be made first as it takes the longest to bake and needs to cool before using. Preheat the oven to 425 F. In a medium bowl, mix together all the filling ingredients until well combined. Pour the filling into a 9-inch round pan. Bake for 15 minutes, then reduce to 350 F and continue cooking for 45 minutes or until a toothpick inserted into the center of the filling comes out clean. Let cool completely before using.
  • To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions. Set aside.
  • To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbsn. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden. Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15 – 20 minutes or until an inserted toothpick comes out clean. Cool completely. To frost, scoop the pumpkin pie “frosting” into a piping bag and pipe onto the cupcakes.
Enjoy! xo

S’mores Dip

S'mores Dip

Now, I love s’mores more than anything (well, maybe not anything, but I do loooooove it). Courtesy of What Megan’s Making here is her recipe for s’mores dip. Make sure you check out her site as well as the recipe below:

Ingredients:

1 14oz can sweetened Condensed Milk
1 1/2 cups Chocolate Chips
1/2 cup marshmallow cream
Graham Crackers, for serving
Directions:

In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 – 2 minutes, stirring about every 30 seconds, until chips are melted. Mix well. Pour into 9-inch glass pie pan, spreading evenly. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately make several swirls through marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham crackers for dipping.

S'mores Dip

Enjoy! xo

Monster Cookie Dough Cupcakes

I’m on Pinterest minding my own business and BAM, I come across this suckers. Do you see how delicious those cupcakes look?! Anyways, courtesy of Something Swanky here is the recipe to remake these bad boys. Check out the site for more recipes that have step-by-step instructions (that include pictures) on fun recipes and check out the recipe below:

For the Cupcakes:

  • 1 Tbsp. Peanut Butter
  • 1 Tbsp. Butter
  • 1/4 c. Flour
  • 2 Tbsp. Sugar
  • 1 Egg White
  • 1/2 tsp. Baking Powder
  • pinch of salt
  • 1 1/2 Tbsp. Milk
  • a teensy splash of vanilla
  • a small handful of Chocolate Chips

For the Cookie Dough Frosting:

  • 2 Tbsp. Peanut Butter
  • 2 Tbsp. Margarine or Butter (softened to room temperature)
  • 2 Tbsp. Flour
  • 2 Tbsp. Brown Sugar
  • 1/2 c. Oats
  • 3/4 c. Powdered Sugar
  • 2-3 Tbsp. Milk
  • a handful of plain M&Ms
  • a handful of Chocolate Chips

Instructions:

For the Cake
1. Melt butter in the microwave for 10 seconds.
2. Mix in the rest of the ingredients until your batter forms.
3. Bake in cupcake liners at 350 for 19 minutes. Let cool.For the Cookie Dough Frosting:
1. Using a fork mix together the butter, peanut butter, and 1/4 c. powdered sugar.
2. Add 1 Tbsp. milk. Whisk with the fork until it’s pretty smooth.
3. Add the remaining powdered sugar (1/4 cup at a time, mixing after each addition), the brown sugar, and the flour. Add milk as needed to help with the consistency.
4. Stir in the oats (you can use more or less depending on your preferences), M&Ms, and chocolate chips.
Enjoy xo!

Happy Belated National Devil’s Food Cake Day!

(Okay, for those who actually care yesterday, the 19th, was actually National Devil’s Food Cake Day. But I love cake, so I don’t care!)

Devil's Food Cake

In lieu of  Devil’s Food Cake day, here’s a recipe from The Skinny Chef. Make sure you check out their site as well as the recipe below:

Serves 10

Ingredients

1 cups “white” whole wheat flour, plus flour for dusting pan
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 cups dark brown sugar
1 cup low-fat 1% buttermilk
1 cup strong brewed coffee, chilled
1/4 cup vegetable oil
2 egg whites
1 teaspoon vanilla
non-fat cooking spray

Directions

  • Preheat oven to 350° F. Coat a 9-inch cake or spring-form pan with non-stick spray. Dust with flour; shake off excess. Over a large mixing bowl, sift both types of flour, cocoa powder and baking soda. Set aside.
  • In another bowl, whisk the brown sugar, buttermilk, coffee, vegetable oil, eggs, and vanilla. Gradually whisk in the flour mixture until just combined.
  • Pour the batter into the pan. Bake 35-40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or cool completely before icing with chocolate sour cream icing

Enjoy! xo

One Day I’ll Win The Lottery …

I’ve decided that once I win the lottery (that is once I start buying a lottery ticket) I’m going to insane with all my money … insane in my kitchen.

I’d live in a house like this:

Wrap around porch

But also have a second house like this:

Dream house

Where my kitchen would look like this:

love

And have this as the back splash behind the stove:

kitchen, chalkboard paint

My kitchen would be filled with these:

Kitchen Aid

Kitchen Aid mixer Kitchen Aid mixer Kitchen Aid mixer

(This one is my absolute favorite since I LOVE purple)

Make perfect muffins, round pancakes, and more without all the mess. Just add batter and press down top. Guides help you measure out the right amount, every time! Ideal for cookies and crepes, too, top-rack dishwasher-safe plastic dispenser features easy-to- read wrap-around measurement guides; holds about 2 1⁄2" cups of batter (a standard muffin mix) $17.98

Decorating Pen Set $10

Wow.

Honestly, my wish list could go on and on … but I’ll end it right here. If you could have your dream kitchen; what would you want in it?

Carlo’s Bakery Chocolate Chip Cookies

Carlo’s has the BEST chocolate chip cookies ever! Everything they cake is delish. Check out their recipe below and visit their website as well! They’re offering classes now which is phenomenal!

Buddy’s Chocolate Chip Cookies Recipes 

INGREDIENTS:
2 sticks butter (1 cup), room temperature
1 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon vanilla
2 extra-large eggs, room temperature
2‑1/4 cups all purpose flour
1/2 teaspoon cinnamon
2 cups semi-sweet chocolate chips or chunks
1/2 cup milk chocolate chips or chunks

PREPARATION:
1. Preheat oven 350°, middle rack. In a bowl, whisk cinnamon into flour. In a stand mixer with paddle, put butter, both sugars, baking soda, salt and vanilla. Beat medium just until ingredients come together as a mass.
2. Add eggs, one at a time, until fully incorporated, stopping to scrape sides as needed. On low, add flour and cinnamon and beat just until incorporated. Add chips and beat just until incorporated.
3. On 1-2 baking sheets lined with parchment, drop batter by heaping tablespoon, up to 15 per sheet. Bake 13-15 minutes, turning midway until just golden brown on edges. Let cool on racks.

Enjoy! xo

Happy National Chocolate Chip Cookie Day!

Oh glorious day! It’s one of my favorite days of the year (besides my birthday and Christmas of course)! Here is a recipe for Paula Deen’s Three Chocolate Cookie. Check out her site and enjoy the cookies!

Servings: 3 dozen
Prep Time: 20 min
Cook Time: 12 min
Difficulty: Easy

Ingredients

1 teaspoon salt
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon vanilla extract
3   large eggs
1 3/4 cups firmly packed brown sugar
3/4 cup sugar
1/2 cup vegetable shortening
1 cup (2 sticks) butter, softened
1   (12-ounce) package semisweet chocolate morsels
1 cup milk chocolate morsels
3   (1-ounce) squares bittersweet chocolate, chopped
1 cup almond brickle chips

Directions

Preheat oven to 375 degrees F. Lightly grease baking sheets.

With an electric mixer, beat butter and shortening at medium speed until creamy; gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.

Three Chocolate Cookies

Enjoy! xo

Margarita Cupcakes: Shot Glass Included

margarita4

Margarita Cupcakes, who knew? Since tomorrow is Cinco de Mayo I thought I’d post a few more fun recipes I’ve discovered and came across. I’m not a big Cinco de Mayo celebrating for a number of reason: I do not enjoy Spanish food even though I’m Puerto Rican and I don’t drink…so it’s kind of like another day in my book. Anyways, back to the recipe. I saw one of my friends made these cupcakes for a party she’s going to tomorrow and she had a lot of fun making them. Check out Recipe Girl’s website for step-by-step instructions that include pictures as well as other recipes.

margarita5